Cooked odor of antarctic krills. Part VI. Basic and neutral compounds in the cooked odor from antarctic krill.

• Published in: Agricultural and Biological Chemistry
• Main Authors: KUBOTA, Kikue, KOBAYASHI, Akio, YAMANISHI, Tei
• Format: Article in Journal/Newspaper
• Language: English
• Published: Oxford University Press (OUP) 1982
• Subjects: General Agricultural and Biological Sciences; General Biochemistry, Genetics and Molecular Biology; Antarc*; Antarctic; Antarctic Krill
• Online Access: http://dx.doi.org/10.1271/bbb1961.46.2835